Foodservice Management Principles and Practices 12th Edition By Monica Theis – Test Bank

FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is the most comprehensive, up-to-date, and practical overview of foodservice operations and the business principles required to manage them effectively. Crafted by leading industry experts and seasoned instructors, it addresses all fundamental topics, such as food safety, organizational structure, human resources, performance enhancement, finance, tools, design, structure, and marketing. This 12th Edition has been renamed to better reflect its college level. The content remains focused on core concepts, but increasingly demonstrates the influence of current societal, economic, technological, and political factors. To illustrate, it now places a stronger emphasis on sustainability throughout and delves deeper into culinary aspects. The textbook also features a new operational case study based on the University of Wisconsin, Madison’s University Dining Services.